Ingredients
For the crust
- 1 cup all-purpose flour
- 1 cup rolled oats (optional but adds great texture)
- 1 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted butter
For the caramel layer
- 1 bag (about 11 oz / 300g) soft caramels or caramel candies
- 1/3 cup heavy cream or evaporated milk
For the topping
- 1 1/2 cups chocolate chips or chocolate squares (as shown in the picture)
- 1 cup chopped pecans (or walnuts)
Instructions
1. Prepare the Crust
Start by preheating your oven to 180°C (350°F). Grease a glass baking dish with butter or nonstick spray. The crust is the foundation of this dessert, and it needs to be firm enough to hold the caramel but soft enough to blend with the chocolate layer.
In a mixing bowl, combine flour, oats, brown sugar, baking soda, and salt. Pour the melted butter over the dry ingredients, then mix until you get a crumbly dough. Press two-thirds of this mixture firmly into the bottom of your baking dish. The mixture should form a compact base that will hold the caramel layer nicely.
Bake this crust for 10 minutes. It should look lightly set but not fully browned.
2. Melt the Caramel
While the crust is baking, prepare the caramel layer. In a saucepan over low heat, add the caramel candies and heavy cream. Stir continuously until smooth, thick, and glossy. This slow-melting process ensures your caramel does not burn and stays soft after baking.
Once the caramel mixture is ready, remove the prebaked crust from the oven and carefully pour the caramel evenly over the base. Use a spatula to spread it out to all edges.
3. Add the Chocolate and Pecans
Next, sprinkle the chocolate chips or chocolate squares evenly over the hot caramel layer. In the image, the dessert uses large chocolate squares rather than chips, giving a more luxurious look and thicker chocolate areas.
While the caramel is still very warm, the chocolate will begin to melt slightly—which is perfect for achieving a smooth surface without fully blending the layers.
Then sprinkle chopped pecans over the top. Pecans add crunch and nuttiness that balance the sweetness of the caramel and richness of the chocolate.
4. Add the Crumb Topping
Take the remaining one-third of the crust mixture you saved earlier and crumble it lightly over the top. You don’t need to press it down—just let it fall where it may. This creates a textured top layer that bakes into crunchy golden clusters.
5. Bake Again
Place the dish back in the oven and bake for 15–20 minutes or until the top is golden and the edges are bubbly. The chocolate will soften but should not burn, and the caramel will thicken into a chewy, gooey layer.
Let the bars cool completely before cutting. This step is essential because the caramel needs time to set.
Tips for Best Results
Let it cool fully
Cutting too early will cause the caramel to ooze out. For clean slices, cool completely or even chill for 30 minutes.
Use quality chocolate
Good chocolate melts smoother, tastes richer, and gives that shiny finish seen in the photo.
Toast the pecans
Toasting enhances flavor. Just 5 minutes in a dry pan on medium heat works wonders.
Don’t overbake
The dessert may look soft when hot, but it will firm up as it cools.
Variations
1. Turtle Bars Version
Use caramel, pecans, and dark chocolate exclusively.
2. Salted Caramel Bars
Sprinkle sea salt flakes over the caramel before adding chocolate.
3. Walnut Chocolate Bars
Substitute pecans with chopped walnuts for a deeper flavor.
4. Peanut Caramel Bars
Use peanuts for a Snickers-style variation.
5. Double Chocolate Layer
Add an extra layer of chocolate chips under the caramel.
Serving Suggestions
These bars are perfect served:
- with a scoop of vanilla ice cream
- beside a hot cup of coffee
- as a party dessert tray
- wrapped individually for gifting
Their rich, chewy texture makes them ideal for holidays, potlucks, or as a show-stopping treat at family gatherings.